JPH11137203A - Production of bean curd - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing an unconventional epoch-making bean curd by which the bean curd capable of enjoying an entirely different texture from that of a conventionally marketed bean curd such as a cotton- strained or a silk-strained bean curd can be produced and the texture thereof in a place for actually eating the bean curd is not changed from that just at the time of finish at all even by performing a processing for the purpose of long-term preservation such as freezing processing or retort processing. SOLUTION: Curdlan, a tapioca starch and a coagulant are added to a soybean milk and stirring treatment is subsequently carried out to create a mixture, which is then heat-treated in an intact state containing bubbles to produce a bean curd.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a method for producing tofu.

[0002]

2. Description of the Related Art Due to the recent health boom, tofu has attracted attention as a healthy food (diet food).

However, conventionally commercially available tofu such as cotton tofu and silken tofu alone have little change in texture and little change in taste, making it difficult to attain new commercialization and diversification and to reduce consumption in the market. It is one step away now.

[0004] Therefore, not only consumers, but also in the tofu manufacturing industry, besides the conventional tofu, there is a long-awaited demand for tofu that can be eaten deliciously with an unusual texture.

The present invention has been completed by finding that tofu produced by heating and coagulating a soymilk mixture in a foamed state becomes a delicious tofu having an unusual texture and unprecedented texture.

[0006]

The gist of the present invention will be described.

[0007] Curdlan, tapioca starch and a coagulant are added to soymilk and stirred to form a mixture, and the mixture is heated while containing air bubbles to produce tofu. It relates to a manufacturing method.

[0008] Further, curdlan, etherified tapioca starch and a coagulant are added to soymilk, and the mixture is agitated to produce a mixture, and the mixture is heated in a state containing air bubbles to produce tofu. And a method for producing tofu.

Further, soybean milk to a predetermined amount of curdlan issues create the mixture was stirred treated with addition of tapioca starch and coagulants, 5 to 20 cm ^3/100 g and the mixture was heated in the state containing bubbles The present invention relates to a method for producing tofu, characterized by producing tofu containing air bubbles.

Further, a predetermined amount of curdlan and a coagulant are dispersed in soymilk to form a first mixture, and then the first mixture is mixed with soymilk heated to about 70 ° C. to swell the curdlan. To produce a third mixture by adding soymilk and etherified tapioca starch to the second mixture, and then homogenizing the third mixture by stirring the third mixture. To create a fourth mixture, followed by
After heating the fourth mixture in a state of containing bubbles until the temperature reaches about 90 ° C, the fourth mixture is cooled to 5 to 20 cm ³ /
The present invention relates to a method for producing tofu, comprising producing tofu containing 100 g of air bubbles.

[0011]

The present invention summarizes the effects obtained by repeated experiments as claims.

[0012] The tofu produced by heating and coagulating the soymilk mixture in a foamed state has an unusual texture and a delicious tofu, and is used not only for raw foods but also for frozen storage and retort processing. And can be
Furthermore, even in the actual eating scene, the same texture and taste as in the state before processing can be maintained.

[0013] As described above, the present invention makes it possible to produce tofu having an unusually different texture from conventionally marketed tofu such as cotton tofu, silken tofu and the like. Even if processing for the purpose of long-term storage such as retort processing is performed, it is a novel and innovative method for producing tofu, which does not change the texture at the time of actual eating.

[0014]

DESCRIPTION OF THE PREFERRED EMBODIMENTS Specific embodiments of the present invention will be described.

A first mixture is prepared by dispersing 1 to 4 parts of curdlan and 0.2 part of a coagulant in 20 parts of soymilk. The soymilk is prepared from soybean according to a standard method, and in this embodiment, a product “unregulated soymilk (solid content of 10
%). Also, the card run is β-
A thermocoagulable polysaccharide mainly composed of 1,3-glucosidic bonds. In the present embodiment, a product "Cardlan" manufactured by Takeda Pharmaceutical Co., Ltd. is used. The coagulant is mainly composed of glucono delta lactone, and in this example, a product “Tatsujin No. 5” manufactured by Riken Vitamin Co., Ltd. is used.

Subsequently, 50 parts of the same soymilk heated to about 70 ° C. is mixed with the first mixture, and the mixture is heated to about 50 ° C. to swell the curdlan to produce a second mixture.

Subsequently, soy milk 28 (2
7.8) to 21 (20.8) parts and 1 to 5 parts of etherified tapioca starch are added to make a third mixture. The etherified tapioca starch is obtained by etherifying tapioca starch (also called cassava starch). In this embodiment, a product "Farinex VA-70TJ" manufactured by Matsutani Chemical Industry Co., Ltd. is used.

Subsequently, the third mixture is vigorously stirred for at least one minute with a stirrer (such as a cutter mixer) until the whole becomes uniform, thereby producing a fourth mixture.

Subsequently, the fourth mixture is subjected to a heat treatment without defoaming treatment, while containing air bubbles, to obtain ^{5 to} 20 cm ^3.
Tofu containing 100 g / 100 g of air bubbles. Specifically, this heat treatment is performed by heating the fourth mixture until the temperature reaches about 90 ° C., and then cooling the fourth mixture.

Curdlan is hardened by heating, and is used to coagulate tofu dough by utilizing this property. In addition, since the curdlan has a high viscosity, air bubbles can be stabilized.

The etherified tapioca starch has a strong water retention ability and has an effect of preventing water separation, and has an effect of improving freezing resistance and smoothing the tofu dough. It should be noted that tapioca starch before the etherification treatment can also be used.

The coagulant has the effect of making the coagulation more uniform as an aid to the curd run. In the present embodiment, is performed vigorously stirring the content of bubbles in the tofu to the 5 to 20 cm ^3/100 g, was the content of bubbles in the range of this number, the content of bubbles There 5cm ^3/100
If it is less than g will resemble normal tofu and mouthfeel, on the contrary, the content of bubbles becomes impossible to maintain the shape too soft becomes more than 20 cm ^3/100 g, the range of the numerical value most items Because it excels in value.

The soymilk to be mixed with the first mixture is heated to about 70.degree. C. in order to bring the second mixture produced after mixing the first mixture and soymilk to about 50.degree. This is because about 50 ° C. is most suitable for the operation of once swelling the curdlan, which is essential for maintaining the hardness of the tofu at the time of completion. If the curdlan is swelled at a temperature higher than 50 ° C., the hardness of the resulting tofu will be too hard, and if it is lower than 50 ° C., the hardness of the tofu will be insufficient.

The fourth mixture is heated to 90 ° C. (85 ° C. to 9 ° C.).
0 ° C) is to coagulate while maintaining the shape of the tofu dough to some extent. If the heating is higher than 90 ° C, the bubbles expand, the shape of the dough is greatly collapsed, and the strength decreases. Conversely, if the heating is too low below 85 ° C., the curdlan gel becomes weak and brittle, and the value of the tofu as a commercial product is significantly reduced.

In this embodiment, as described above, air bubbles remain in the tofu by coagulating the tofu dough (mixture) with air bubbles contained therein, and due to the presence of these air bubbles, cotton tofu and silk cloth It is possible to produce tofu that has an unusually different texture from conventionally marketed tofu such as tofu, and even if processing for long-term storage such as freezing or retort processing is performed. However, this is an epoch-making tofu production method that can produce tofu with extremely high commercial value such that the texture does not change at the time of actual eating.

An experimental example supporting the operation and effect of the above embodiment is shown below.

The amount of air bubbles is measured by immersing each manufactured example in water. Further, a calculation formula for calculating the bubble amount is shown in the following formula 1.

<Equation 1> In the formula, W is the weight (g) of the sample, W 'is the weight (g) of the sample in water, and S is the solid content ratio.

<Experimental Example I> According to this example, soymilk (solid content 10%) 45%, heated soymilk (solid content 10%) 50
%, Curdlan 2%, etherified tapioca starch 2.8
%, Coagulant 0.2% tofu, about 17cm
The resulting tofu containing bubbles ^3/100 g, an experiment was conducted for this tofu.

<Experimental Example II> According to the present example, 43% of soymilk (solid content 10%), 50% of heated soymilk (solid content 10%) 50
%, Curdlan 3%, etherified tapioca starch 3.8
% And coagulant 0.2% to produce tofu, about 7 cm ³
/ 100 g of tofu containing air bubbles was obtained, and an experiment was performed on this tofu.

Comparative Examples Experiments were conducted on commercially available cotton tofu, commercially available silken tofu, commercially available frozen tofu, and existing tofu for frozen storage.

The experimental results are shown in Table 1 below.

[Table 2] FIG. 1 schematically shows the details (cross section) of the tofu in each experimental example, and the patterns (dots and lines) drawn on the cross section of the tofu indicate bubbles scattered in the tofu. In addition, in the tofu of Experimental Example II, an appropriate amount of granular air bubbles of an appropriate size are present in a well-balanced manner as a whole. Almost no air bubbles are present, and although frozen air tofu (commercially available) has air bubbles as a whole, only fine air bubbles are present, and no air bubbles are present in existing frozen tofu tofu.

[0033] Summarizing the above results, <Results of Experiment I> Experimental Example I (about 17cm ^3/100
g of tofu containing air bubbles had a soft texture and was suitable mainly for raw eating.

<Results of Experimental Example II> This Experimental Example II (about 7c
tofu) containing bubbles m ^3/100 g has a texture firm, it had both faces for simmered for saline.

In Experimental Examples I and II, even when both were frozen and stored, thawed and eaten, they had almost the same texture as before frozen storage. This experimental result suggests that the tofu according to the present example can be stored for a long period of time, and is considered to be an effect that contributes to the expansion of the tofu market (the conventionally proposed long-term tofu). However, there is a problem that tofu for frozen storage and tofu for retort processing for the purpose of preservation of food loses taste when actually eaten.)

[Brief description of the drawings]

FIG. 1 is an explanatory view schematically showing details of tofu in each experimental example.

[Explanation of symbols]

 None

Continued on the front page. (72) Inventor Masatoshi Kusunoki 264-3, 2nd-cho, Tera-dori, Niigata City, Niigata Prefecture (72) Inventor, Masami Arisaka 19th, Heida Yoshida Nitta, Tajicho, Tagami-cho, Minami Kambara-gun, Niigata Prefecture

Claims (4)

[Claims] 1. A method in which curdlan, tapioca starch and a coagulant are added to soymilk and a stirring treatment is carried out to produce a mixture, and the mixture is heated in a state containing air bubbles to produce tofu. Manufacturing method of tofu. 2. A method in which curdlan, etherified tapioca starch and a coagulant are added to soymilk and a stirring treatment is carried out to produce a mixture, and the mixture is heated in a state containing air bubbles to produce tofu. Tofu production method. 3. A soy milk a predetermined amount curdlan issues create a stirring treatment to mixture with addition of tapioca starch and coagulant, the mixture was heated in the state containing air bubbles 5 to 20 cm ^3/100 g A method for producing tofu, comprising producing tofu containing air bubbles. 4. A first mixture is prepared by dispersing a predetermined amount of curdlan and a coagulant in soymilk, and then the curdlan is swollen by mixing the first mixture with soymilk heated to about 70 ° C. To produce a third mixture by adding soymilk and etherified tapioca starch to the second mixture, and then homogenizing the third mixture by stirring the third mixture. out created a fourth mixture Te, subsequently, after heating to a fourth mixture reached remains about 90 ° C. a state containing bubbles, 5 to 20 cm ^3/10 to cool the said fourth mixture
A method for producing tofu, comprising producing tofu containing 0 g of air bubbles.